How to talk to a sommelier

We’ve all experienced it. A sophisticated sommelier leans in and asks if you’ve made your selection. You start to feel nervous, struggling to differentiate between Merlot and Malbec, Semillon and Sauvignon. Meanwhile, your mind is spinning as you try to figure out the cost per guest. But it doesn't have to be that way. Sommeliers possess an encyclopedic knowledge of wine and are eager to introduce customers to new selections. All you need to do is ask. To assist you, we reached out to some highly experienced sommeliers and asked them to share their top tips for starting the conversation.

Remember, It’s Their Job to Impress You

Don’t feel pressured to impress the sommelier. You’re the paying customer, so it’s their job to impress you! Sommeliers are wine experts, but they are also there to help you find a wine you’ll love. Most people who work with wine do so out of passion, so give them a chance to share their favorite subject. Asking a wine waiter for help can make their day.

Take a deep breath. They’re not there to trick you, make you look foolish, or overcharge you. Sommerliers are wine enthusiasts who love geology, agriculture, history, biology, and chemistry. Sometimes their passion can even get in the way of our main goal: helping you find a drink you’ll enjoy.

Have a Plan

Discuss with your table and come up with a plan for the meal. Are you choosing wine for the occasion, the food, a memorable trip, or to explore a variety you’ve read about? Or simply because you enjoy a particular flavor.

It can be helpful to ask the sommelier how their list is organized – by region, grape, or style, for example. Each sommelier has a unique approach, so understanding their logic will help you navigate the list more easily from the start.

Keep an Open Mind

Comments like "I don't recognize any of the wines on this list" can be disheartening for sommeliers. Most customers, however, approach the wine list with an open mind, which is wonderful. Sharing your preferences and being open to suggestions can lead to delightful discoveries.

Start with what you love. Naming wines you’ve enjoyed before helps convey your taste without jargon. If you loved wines from a holiday destination, mention that—it provides great clues about your preferences. Be clear if you want something similar to your usual choice or if you're open to new experiences. Both approaches are valid.

Hold the Jargon

Language is living and evolving. If you use jargon, ensure your audience understands it. The goal is clear communication, not showcasing your vocabulary. Talking about wine shouldn’t feel like a test. It’s a conversation about your likes so you can enjoy a wine you’ll love. You don't need to know all the technical terms—leave that to the experts.

It’s (Not) All About the Money

Your sommelier will always be happy to work within your budget. If you don't feel comfortable talking about money, you can discreetly point to the list and indicate a price range you're comfortable with. This makes the whole process much easier.

Don’t assume a sommelier is there to overcharge you. Restaurants thrive on great, thoughtful service, not by ripping off customers. Just as you wouldn’t expect the server to push the most expensive dish on you, the sommelier isn’t looking to scam you. While wine is more expensive in restaurants compared to stores, spirits and cocktails generally have a higher mark-up, making good wine a relative bargain.

Somethings else to consider

With more restaurants offering wine by the glass, especially through systems like Coravin (which allows wine to be poured without removing the cork), it's worth asking the sommelier for a taste before committing. Just be considerate. Federico Moccia, head sommelier at 67 Pall Mall, advises, "Asking for two wines to compare before choosing one is fine. But requesting a whole flight of wines to decide is over the top."

Federico Moccia, head sommelier at 67 Pall Mall

It's important to note that when a sommelier offers you a taste of the wine you've selected, it's not to see if you like it, but to ensure the wine is not faulty. Faults can include oxidation (exposure to air, making the wine flat) or being corked (contaminated by cork taint, giving it a smell of wet cardboard). If you're unsure, simply ask the sommelier for their opinion.

A common frustration for sommeliers is when guests seek their advice only to disregard it and rely on apps like Vivino for peer reviews. This can come across as dismissive and disrespectful.

Remember, sommeliers are real people with genuine passion and expertise in wine. Make the most of their knowledge and insights while you can, before AI sommeliers become the norm.